Peanut Chicken

I found a version of this recipe online but made some adjustments to make it all mine! For those of you who love peanuts and peanut sauce, this will become a new favorite. Quote from my boyfriend, Joe, "It looks as good as it tastes!"

Peanut Chicken
(serves 4)


1 lb. skinless, boneless chicken breasts, cut into strips
1 1/4 cups chicken broth
1/3 cup creamy peanut butter
3 Tbs. low sodium soy sauce
1 Tbs. light brown sugar
2 teaspoons cornstarch
1 tsp. ground ginger
1/4 tsp. black pepper
1/4 tsp. salt
2 Tbs. olive oil, divided
1/2 cup chopped green onions
2 cups thinly sliced bell peppers
2 cups sliced fresh mushrooms
1 tsp. minced garlic
1/2 cup peanuts, chopped
Cooked brown rice


1. In a medium bowl, combine chicken broth, peanut butter, soy sauce, brown sugar, cornstarch, ginger, black pepper, and salt. Mix until smooth (mixture might separate a bit). Set aside.

2. In a large skillet, heat 1 tablespoon olive oil. Add the chicken and stir-fry until no longer pink, about 3 minutes. Remove with a slotted spoon and keep warm.

3. Add the remaining olive oil to the skillet and stir-fry the green onions and peppers for about 3 minutes. Add the mushrooms and stir-fry until the vegetables are tender, about 2 minutes longer. Add the garlic and cook 1 minute longer.

4. Add the broth mixture to the skillet with vegetables. Bring the mixture to a boil; cook and stir until mixture is thickened, about 1 minute. Add the cooked chicken and chopped peanuts. Stir to combine and let simmer over low heat, about 1 minute. Serve over rice.

Helpful hint: To chop the peanuts, I put them in a plastic baggie and rolled a rolling pin over the bag to chop. Make sure all the air is out of the bag.


Anonymous said…
Did you pick up any new recipes on your trip out west? Maybe a lil Tex-Mex number??? :) (Love u)

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